Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
497
Calories
10g
Protein
26g
Fat
57g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Pear | 1 medium (178g) | 101 |
| Grape | 1/2 cup (76g) | 62 |
| Fig | 1 medium (50g) | 37 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 7 Tbs. walnut oil
- 2 Tbs. olive oil
- 2 Tbs. aged balsamic vinegar
- 1 Tbs. sherry vinegar
- Salt and freshly ground pepper, to taste
- 1 cup walnuts, preferably halves
- 3 heads romaine lettuce, leaves separated and torn
- into bite-size pieces
- 6 small ripe figs, quartered through stem ends
- (optional)
- 1 cup red or black seedless grapes, halved
- (optional)
- 2 small pears, quartered, cored and thinly sliced
- (optional)
- 1/2 to 2/3 lb. Gorgonzola dolcelatte cheese, at
- room temperature, broken into bite-size
- pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes